Instructions for the User
5.2Practical tips for using the burners
For better burner efficiency and to minimise gas consumption, use pans with a flat, smooth base and a lid that have a suitable size for the burner, thus avoiding that the flames reach the sides of the pan (see point "5.3 Pan diameters"). Once the contents come to the boil, turn down the flame far enough to prevent the liquid from boiling over.
To prevent burns or damage to the hob during cooking, all pans or griddle plates must be placed inside the perimeter of the hob.
Take the greatest care when using fats or oils since they may catch fire if overheated.
5.3Pan diameters
BURNERS | MIN. AND MAX. | |
|
| Ø (IN CM) |
1 | Auxiliary | 12 - 14 |
2 | Semi rapid | 16 - 20 |
3 | Rapid | 18 - 24 |
4 | 20 - 26 | |
The following are the diameters of the pans that can be used with the raised pan stand:
BURNERS | MIN. AND MAX. Ø (IN CM) | |
1 | Auxiliary | 16 - 24 |
2 | Rapid | 26 - 28 |
If you have the Tepanyaki plate (optional extra) never use it on the ultra- rapid burner for any reason.
Warning:
At the end of cooking using pans with aluminium bases you may find white residues on the cast iron pan stands. These residues are usually caused by the pan base rubbing against the pan stand and are difficult to remove with normal cleaning. Using abrasive or excessively aggressive products to clean the pan stand could damage its enamel surface.
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